What is the function of eggplant? Eggplant is a cheap vegetable, and it is also a good food for cardiovascular patients, especially those with arteriosclerosis, hypertension, coronary heart disease and scurvy, and has the role of adjuvant treatment. Eating eggplant often can also prevent cerebral hemorrhage caused by hypertension and retinal hemorrhage caused by diabetes. The reason why eggplant has this effect is closely related to its special compounds. Eggplant contains saponin, which can lower cholesterol. Brazilian scientists experimented with obese rabbits and found that the cholesterol content of rabbits eating eggplant juice decreased by 10% compared with rabbits not eating eggplant juice. An American magazine also ranked eggplant in the first place in the article "Cholesterol Reduction Method 12". In addition, eggplant is rich in vitamin P, especially purple eggplant. Vitamin P can enhance the adhesion between human cells, protect microvessels, improve the resistance of microvessels to diseases, maintain normal permeability of cells and capillary walls, and increase the toughness and elasticity of microvessels. Eggplant can also provide a lot of potassium. Potassium has an important physiological function in human body, which can maintain the osmotic pressure in cells, participate in the process of energy metabolism and maintain the normal excitability of neuromuscular. Potassium deficiency is easy to cause cerebral vascular rupture. Potassium can also help balance blood pressure and prevent hypertension. In addition, some important phytochemicals in eggplant can prevent oxidative damage, thus avoiding cardiovascular diseases caused by oxidation. When eating eggplant, some people are used to peeling. As we all know, eggplant skin contains a lot of nutrients, and some healthy compounds are also high in eggplant skin. When eating eggplant, you'd better eat it with the skin. In addition, when burning or frying eggplant, it is easy to absorb oil, resulting in excessive oil intake. Here are two tips to avoid eggplant eating too much oil. One is to steam the eggplant in a steamer before burning it, so it is not easy to absorb a lot of oil. Second, when frying eggplant, do not put oil first, fry eggplant with low fire, wait until the moisture of eggplant is fried and the eggplant meat becomes soft, and then burn it with oil. Because eggplant is cold and slippery, people with spleen and stomach deficiency and diarrhea should not eat more. Another study shows that it is best not to eat eggplant one week before surgery, because eggplant contains a substance called SCAS, which will delay the patient's awakening time and affect the patient's recovery speed.